Coleslaw with Sweet and Sour Creamy Dres
Source of Recipe
Aunt Saunny
Ingredients
1 head green cabbage, shredded (about 4 cups) (see Note)
2 large carrots, peeled and shredded
Sweet and Sour Creamy Dressing
3/4 cup plain low-fat yogurt
1/4 cup buttermilk
2 tablespoons mayonnaise
1 tablespoon cider vinegar
1 tablespoon sugar
1 teaspoon Dijon mustard
1/2 teaspoon celery seed
Pinch of cayenne pepper
Salt and freshly ground white pepper to taste
Garnish: shredded carrots
Instructions
Select a head of cabbage that is reasonably solid and heavy for its
size, with green outer leaves. Place the shredded cabbage and carrots in a
salad bowl. In a separate bowl combine the dressing ingredients and
whisk until smooth, or prepare in a food processor or blender. Toss the
cabbage and carrots with the dressing and allow to marinate for 2 to 3
hours or overnight. Serve chilled, garnished with shredded carrots.
Variation: The salad can be prepared with half green cabbage and half
red cabbage.
Yield: 6 servings
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